Thank you, Kitty. I grew up eating pinto beans (we called them brown beans) with onion and cornbread. I love that dish, but as I've aged, it doesn't love me. Fried green tomatoes are another goody. Today many people use a heavy cornmeal breading, but my mother and grandmother simply used flour, salt, pepper. I'd love to have some of my mother's fried potatoes (with onion) again. Soooo good. My mother and grandmother did a lot of canning.
I identify. We ate a lot of pinto beans when we lived in WV. I never have liked them very much. I have to eat them with vinegar. Fried potatoes and fried green tomatoes are also foods I love.
Just wanted to mention how I fry squash, green tomatoes, okra, and eggplant. I use the same method for all of those, and it came from the original Fannie Farmer Cookbook that I got years ago. After slicing the vegetables, I dip them in bread crumbs, then beaten egg, then bread crumbs again, before frying. I usually use store-bought plain or Italian breadcrumbs, but I have also used freshly made breadcrumbs a time or two.
Well, I tried the self-rising flour and whipping cream recipe for biscuits. It was certainly easy and the biscuits look nice, but they seemed a little flavorless to me. I guess with gravy on them, you wouldn't notice. I'll keep trying recipes since I'm less intimidated about it now.
Thank you, Kitty. I grew up eating pinto beans (we called them brown beans) with onion and cornbread. I love that dish, but as I've aged, it doesn't love me. Fried green tomatoes are another goody. Today many people use a heavy cornmeal breading, but my mother and grandmother simply used flour, salt, pepper. I'd love to have some of my mother's fried potatoes (with onion) again. Soooo good. My mother and grandmother did a lot of canning.
I identify. We ate a lot of pinto beans when we lived in WV. I never have liked them very much. I have to eat them with vinegar. Fried potatoes and fried green tomatoes are also foods I love.
Marsha, it seems we are both related to Jacob and Elizabeth Koontz. I would love to see your tree!
Just wanted to mention how I fry squash, green tomatoes, okra, and eggplant. I use the same method for all of those, and it came from the original Fannie Farmer Cookbook that I got years ago. After slicing the vegetables, I dip them in bread crumbs, then beaten egg, then bread crumbs again, before frying. I usually use store-bought plain or Italian breadcrumbs, but I have also used freshly made breadcrumbs a time or two.
When I make sausage gravy, I keep back (at least) one patty of sausage and crumble it in the gravy.
Good luck trying these recipes. Cheers!
Well, I tried the self-rising flour and whipping cream recipe for biscuits. It was certainly easy and the biscuits look nice, but they seemed a little flavorless to me. I guess with gravy on them, you wouldn't notice. I'll keep trying recipes since I'm less intimidated about it now.